CZ20004247A3 - Composite cheese products and process of their preparation - Google Patents

Abstract

The invention concerns a composite product based on cheese comprising an outer envelope and an internal filling completely enclosed in the outer envelope, at least said outer envelope being obtained from processed cheese with creaming property.

Description

COMPOSITE CHEESE PRODUCTS AND PROCEDURE FOR THEIR PRODUCTION

Technical field

The invention relates to the cheese industry. In particular, it relates to composite cheese products consisting of an outer cheese paste or outer shell and an inner filling having the same or different texture, the outer shell being processed cheese.

The invention further relates to a process for the manufacture of these products.

Background

Food products are known which contain a cheese paste combined with other cheeses or cheese specialties or other food products.

In general, in the case of cheese paste combinations, different blocks of cheese are combined or filled with different pastes by means of fasteners used in the food industry.

For example, patents FR 2,411,539, FR 2,475,301 and FR 2,504,781 disclose cheeses produced in distinct successive steps from several layers of processed cheese.

In general, the outer shell is of homogeneous fused paste, which guarantees good mechanical strength of the resulting product. The paste is produced using the same technique as processed cheese.

EP-A-102 232, EP-A-130 740 and EP-A-130 772 disclose an extrusion technique that allows the formation of marble-like food products or food products containing an outer paste that surrounds the inner paste.

These techniques are suitable for confectionery or flour products, but not for cheese-making.

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In addition, EP-A-260 194 discloses a process for producing composite products consisting of a cheese paste which forms a shell with a structure similar to the starting cheese and a second product which is a shell encapsulated in the shell.

The process comprises the first step of adding proteins to the cheese and the subsequent steps of mechanical processing and shaping the processed cheese. However, the implementation of this process is limited, first, by the raw material used, which is an acidified pressed cheese having a dry matter content of at least 50%, and second, by two characteristic implementation steps.

It is also known from the application EP-A-358 983 to produce a composite cheese, wherein the outer layer is made of sour curd or rennet without curd and the core is made of fresh cheese of a different type than the outer layer to create a contrast of structures. This product is produced by coextrusion.

Another application EP-A-727 138 describes the production of a composite cheese product by coextrusion, the shell of which is formed by mixing, texturing and steaming fresh curd, and the core is made of cheese or other food product to obtain a contrast of structures.

DE-A-128 963 describes the production of composite cheeses consisting of two different layers based on processed cheese by a thermo-metering technique, the production of these products being carried out in several steps using temporary molds with walls which allow the individual different pastes to be separated. The solidified product is then handed over to the final package. However, this procedure concerns products composed of several pastes in the form of separate layers or strips, all of which are based on processed cheese.

The Applicant has already described in FR 2,650,484 the production of a cheese composite product with a solid outer shell and an inner paste with a softer consistency by a so-called disposable technique which involves simultaneous metering and simultaneous injection of both components into the mold, forming both the shell and the filling.

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In this document, the outer shell is made of non-precipitated milk concentrate, which however contains a precipitant (rennet, acidifying agent), and the outer shell solidifies while both components are simultaneously injected into the mold.

Thus, the described process makes it possible to obtain cheese peel from milk protein concentrates and not from processed cheese, with simultaneous metering and injection being carried out at low temperatures (30 to 50 ° C).

Generally speaking, the processes employing the techniques described herein involve either successive hot casting of various fused pastes or coextrusion, which allows to obtain products consisting of a shell and a core of different structures and / or nature. The second technology, which allows to obtain products consisting of shell and filling, is currently applied only to cold products. Coextrusion of hot products has never been described or demonstrated.

Moreover, the described techniques do not make it possible to obtain the shell in the form of a homogeneous and continuous gel because of its characteristics (shear strength). The consequence of their application to the gel-like product would be to disrupt the gel and its incoherence.

At present, no cheese product is known which consists of an outer skin of a homogeneous and continuous cheese gel and an internal filling consisting of processed cheese and optionally other food products.

Description of the invention

The object of the invention is to satisfy this requirement. Therefore, a process for simultaneous metering of the hot components is proposed. at a temperature higher than the gelation temperature of the proteins, followed by static cooling to allow continuous gelation.

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A second object of the present invention is to provide a novel cheese composite product having an outer shell and an inner filling completely enclosed in the shell, at least the outer shell being made of processed cheese.

Another object of the present invention also relates to a process for producing a composite cheese of the above type.

The object of the present invention has been achieved by applying the simultaneous metering and simultaneous casting techniques to the molds described in application FRA-2,650,484 to a processed cheese paste for the production of the outer shell, and taking advantage of the specific properties of the processed cheese, in particular their ability to transition from colloidal to gel.

Accordingly, the present invention provides a composite cheese product consisting of an outer shell and an inner filling completely enclosed in the shell, wherein at least the outer shell is made of cream cheese capable of creaming.

The term "processed cheese" or "processed cheese paste" in the description of the invention refers to a product obtained by processing cheese and / or other dairy products (butter, cream, milk powder, whey), or even proteins and fats of vegetable origin, by heat, the presence or absence of emulsifying salts. Other additives (gelling agents, thickeners) may also be added.

Creaming ability refers to the thickening properties of processed cheese due to two factors:

- peptizing peptides that cause chain hydration, so that the material swells and increases its viscosity, and

- insertion of calcium pyrophosphates, which are formed during the heat treatment between protein chains to form net and gel interprotein ionic bonds (Le fromage, A. Eck, J. C. Oillis, Ed. Lavoisier, technique et documentation, 1997).

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The filling may consist of processed cheese paste or similar cheese masses or food products of different nature, in particular mushy.

The outer skin and filling are preferably formed by simultaneously measuring and casting into the mold the hot melt cheese paste that forms the outer skin and the food product forming the filler, the temperature used for these steps being higher than the gelling temperature of the melted cheese forming the outer skin.

Accordingly, the present invention also provides a process for the manufacture of a cheese-based composite product comprising an outer shell and an inner filling completely enclosed in the outer shell, wherein at least said outer shell is obtained from cream cheese capable of creaming, characterized in that the constituents the outer shell and the inner filling are measured simultaneously while hot, and in that said components are simultaneously cast into a mold where they are cooled to a temperature below the gelation temperature of the melted cheese paste forming the outer shell.

Thus, the implementation of the process of the present invention is based on utilizing the specific properties of the processed cheese, in particular its ability to "cream", which allows it to transition from a liquid to a gel-like state.

This transition from a liquid to a gel-like state occurs by cooling to less than 50 ° C. Cooling is performed in a static state, allowing a continuous gel to be obtained. It is carried out after measuring the product into packaging and its shaping.

For the purposes of the present invention, a change of state is desirable for forming the outer shell, but is not necessary for the inner filling, especially when a "liquid" core of processed cheese is desired.

One of the essential features of the present invention is to provide simultaneous hot metering which has two advantages:

1) The cheese is measured at a temperature that is higher than the gelation temperature of the proteins, ie the product is in a solution state

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999 99 9 does not gel until it cools, thereby fixing the shape. The metering temperature which is higher than the gelling temperature will be higher than 70 ° C, preferably between 70 ° and 90 ° C.

2) The high temperature allows the product to be decontaminated, thereby providing good hygiene properties and a longer service life.

The invention will be more readily understood from the following description:

As starting materials, a processed cheese paste and a product intended for an internal cheese or other filling are used, both of which have a similar viscosity when measured together and cast into a mold. The core constituent or inner cheese may be processed cheese, frommage frais, curd or possibly food paste, which at the time of co-metering and casting have a viscosity similar to that of the processed cheese to form the outer skin.

The term "viscosity similar" means that the constituents forming the external shell and filling in the step being measured and introducing into the mold a viscosity varying less than 30 poise (3 Pa.s) at a shear of 150 s' ^first

This condition of similar viscosity of two different pastes is particularly important when casting the two pastes into a mold, since it allows to obtain a product with two distinctly distinct and non-mixing ingredients.

At the time of simultaneous metering and mold casting, it is preferred that the apparent viscosity of the two components be between 5 and 50 poise measured at 80 ° C and a shear of 150 s ^-1 .

Indeed, the apparent viscosity should not be too low, since the pastes would be too fluid and would be mixed when casting into the mold, nor should they be too high, since excessive stiffness of the pastes would prevent simultaneous metering in the molding.

In addition, it is advantageous if the pastes have a similar pH value when measuring. The pH of both products should be between 5.0 and 5.8, whereby

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Acid values (pH <4.5) are not very desirable because they result in destabilization of the product.

By &quot; similar pH &quot; it is meant that the pH difference of the two components is less than 0.5 pH at the simultaneous metering and molding temperature.

It is further preferred that both pastes have a similar dry matter content.

By "similar dry matter content" is meant that the difference is not more than 5% by weight.

The proximity of the pH values and the dry matter content is also important for maintaining the shape and organoleptic properties of the product during product storage.

The co-metering of the components is preferably carried out at temperatures between 70 ° and 90 ° C.

The attached figures illustrate the implementation of the process of the present invention. Further details can be found in the descriptions and figures in the aforementioned French patent application FR-A-2,650,484.

To facilitate understanding of the text, the apparatus used is described with reference to Figures 1 and 2A to 2D, wherein:

- Giant. Fig. 1. 1 is a cross-sectional view of an apparatus for carrying out the process of the present invention;

Fig. 2A-2D show schematically the individual steps of the process of simultaneously casting the processed cheese and the paste which forms the inner filling.

More Images FIG. 3 to 5 show casting heads and the appearance of the products obtained by the process of the present invention.

Giant. 3A is a longitudinal cross-sectional view of a conduit for metering portions of cheese and this portion in the final package as obtained at the outlet of the casting apparatus. Giant. Fig. 1. 3B, 3C and 3D show a perspective view of products whose shape is suitable for this type of packaging.

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Giant. Fig. 1. Fig. 4A is a longitudinal cross-sectional view of a pipe for measuring cheese portions and that portion in the final package as obtained in the form of a composite tray (or double tray) at the outlet of the casting apparatus; 4B is an elevational view of a portion of cheese in a double tray package.

Giant. Fig. 1. Fig. 5A is a longitudinal section through a conduit for metering portions of cheese into a bowl-shaped package; Fig. 5B is a perspective view of the cup with lid; 5C shows the same tray containing the article of the invention after removal of the lid.

Giant. Fig. 1. 1 is a view of an apparatus for carrying out the process of the present invention in which the final product is shaped by a simple operation called a one-off process. This procedure involves simultaneously measuring the two components and casting them into a mold, thereby forming both the shell and the inner filling, which may have a substantially different taste, texture and consistency.

To this end, component 1 - the cheese paste to form the outer shell and component 2 - the inner filling, preferably in the form of a paste, are conveyed to two separate hoppers not shown, to which the nozzles 3 and 4 are attached. both nozzles are controlled by pistons (each for one component) not shown in the figure, which allow synchronized delivery of both components while measuring.

The nozzle 3 supplies the paste 1 and the nozzle 4 the paste 2. The components are further transferred via lines 5 and 6 to four parallel metering tubes 7, 8, 9 and 10, under which the molds are placed.

The pistons then convey the two components to the molding containers 11, in which the simultaneous metering takes place, as shown in FIG. 2A to 2D.

The process begins with a first step (2A) in which the shell-forming paste 1 is cast until a layer of paste of a thickness corresponding to the desired shell thickness remains at the bottom of the container,

- during steps 2B and 2C, while ensuring the supply of paste 1, the container is filled with paste 2 for a period corresponding to the desired

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- in step 2D, the process ends with an outer paste layer.

The measured product is cooled to a temperature below 50 ° C to allow the outer paste to gel, allowing a solid shell to be obtained around the filling.

Depending on the shape of the container and the structural, taste and consistency properties of both components, a wide range of brand new and innovative products can be obtained.

As explained previously, the outer layer or shell consists of processed cheese for which creaminess is desired. Egg or serum proteins may also be added to processed cheese, although this is not mandatory. These proteins make it possible to obtain an irreversible gel after heating and thus facilitate the role of the shell in reliably maintaining the core.

The addition of components of this type is particularly desirable for products to be consumed after heating, since they coagulate under the effect of temperature and reliably maintain the shape of the product.

In this case, the heating temperature is preferably lower than the coagulation temperature of these proteins, so that they do not coagulate in the product heating phase (water bath or oven heating).

Processed skin-forming cheeses, however, can be flavored or enriched with shaped elements.

The filling or core consists, on the one hand, of processed cheese of a nature identical to or different from the peel material, or of cheese or curd, or any other food product which is preferably used in the form of a slurry, and has a viscosity and pH appropriate to the processed cheese; the outer shell as described above.

The core material may be flavored and / or foamed.

The weight ratio of the core component to the total weight of the final product is between 10% and 50%, with 10% being the lower limit for its flavor recognition and 50% being a threshold beyond which the process can no longer be used.

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The outer shell therefore constitutes 50% to 90% by weight of the total weight of the final product.

The resulting product is packaged in any type of packaging known to those skilled in the art. Preferably, they are packaged directly into aluminum trays, double trays or trays, which may be provided with lids of, for example, plastic or other suitable material.

FIG. 3A shows an embodiment in which a portion of cheese 11 consisting of the components 12 (outer shell) and 13 (inner filling) is transferred via a metering tube 14 to the aluminum container 15 in the same manner as described in FIG. 1, wherein the component 12 is impregnated into the container 15 until a paste layer of a thickness corresponding to the desired thickness of the cheese shell has been formed at the bottom of the container, and the inflow of the component 12 is maintained while the inner paste component 13 is introduced into the container. a time corresponding to the required amount of charge, followed by casting the outer component layer 12.

This embodiment makes it possible to produce products of various shapes, in particular in the form of a cylinder (3B), triangles (3C) and a square-shaped prism (3D), consisting of a processed cheese shell and an inner filling completely enclosed in the outer shell.

FIG. 4A shows an embodiment in which a portion of cheese 11 consisting of the components 12 (outer shell) and 13 (inner filling) is transferred via a metering tube 14 to a container 16. This container is formed by two symmetrically arranged identical mold halves. These are arranged together with the peripheral outer rim 18 so as to define an enclosed space in which portions of cheese are formed.

Each mold half 17 is formed from a polymer film shaped into a hollow shape, in particular by blow molding into a suitable shape. The resulting hollow shape is then delimited by a flat flange 18 which is * 0

later used to connect both halves.

The packaging in FIG. 4B has a rectangular shape.

The bisected mold in this figure has a longitudinal axis.

The peripheral skirt 18 continues on one side along this longitudinal axis by an ear 19, which merges to grip. On the opposite side, the flange 18 has a flat flag 21. These projections are ready for bonding to each other after the mold has been filled, for example by hot sealing. This creates a zone for the final tight connection of the two mold halves.

In the manufacture of a cheese paste packaged in this way, the outer shell forming the package is first formed by assembling the two mold halves by applying their peripheral skirt. The two mold halves are integrally bonded around the periphery of the flange by hot-sealing.

As described in FIG. 4A, the two mold halves are kept separate in the region between the protrusions 21. This gap left in the mold closure allows the introduction of the metering tubes 14. The outer shell forming component 12 and the inner filling component 13 are introduced into the mold 16 in a manner similar to that described with reference to Figs. 2A to 2D.

When the filling is complete, the metering tube 14 is pulled out and the two projections 21 are pressed together and firmly connected to each other. To achieve this connection, for example, they are pressed by the hot jaws, thereby welding them.

By this operation, the halves of the mold 16 are hermetically bonded to ensure the cheese portion is isolated from the external environment.

To consume such a portion of cheese, the consumer grasps one hand 19 in each hand. By pulling the two halves of the mold apart, they move on a hinge formed by the two projections 21 and the portion of cheese becomes available for consumption.

FIG. 5A shows an embodiment in which a portion of cheese 11 comprised of components 12 (outer shell) and 13 (inner filling) is passed on

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As described in FIG. 5C, the thermally formed cup 22 includes a flat peripheral skirt 23 that extends at one end into a gripping flag 24.

The outer shell component 12 and the inner filling component 13 are filled into the cup 22 in a manner similar to that described with reference to Figs. 2A to 2D.

After the cup 22 has been filled and the metering tubes 14 are pulled out, the flange 23 is fitted with a lid 25 corresponding to the shape and size of the cup 22 and its peripheral flange and heat-sealed to it as described in FIG. 5B.

If the consumer wishes to consume the packaged portion of cheese, he grasps the flag 24 in his hand and pulls on the lid to separate it from the skirt 23 of the dish 22, thereby rendering the portion of cheese available for consumption as shown in FIG.

5C.

In a variant embodiment, the products can be simultaneously metered in the hot state into an intermediate mold in which the gelation phase takes place during cooling. After cooling, the products are removed from the mold and coated with either an edible coating containing lipids, proteins or polysaccharides, or an edible wax prior to packaging in the final package.

In addition, the products may have any shape and weight from 5 to 200 g, preferably from 5 to 50 g.

The invention will be further described by way of examples, which are provided by way of illustration and not by way of limitation.

Examples;

Example 1; Stuffed patties as an appetizer after a meal

Folder assembly for outer shell:

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- Emmental

15%

- Cheddar 20%

-butter 10.5%

- whole milk 3%

- milk protein 4%

- pre-processed 5%

- emulsifying salts 1,5%

- NaCl 0,6%

- gelatine 2%

- edible red algae 0,5%

- orange food coloring 0,003%

- water 44,8%

All components are mixed and heated to 110 ° C with vigorous stirring.

The product is then cooled to 90 ° C and transferred to one of the two measuring vessels of the machine.

This product will be used as the outer shell. It has a dry matter content of 41%, a fat content of dry matter of 48% and a pH of 5.5.

Inner Cartridge Assembly:

The inner paste is produced simultaneously with the outer paste.

- brie 30%

- Cheddar 19%

- cheese 14%

- butter 12,5%

- fresh cottage cheese 10%

- • ···· • 0 · • ··· • · 0 0 - whey protein Wo - emulsifying salts 0.8% -NaCl 0.6% - pre-processed stock 5% - water 24.1%

Processing method:

All components are mixed and heated to 100 ° C with gentle agitation.

The product is then cooled to 90 ° C and transferred to a second metering vessel of the machine. This product will be used as internal refill. It has a dry matter content of 42%, a fat content of dry matter of 56% and a pH of 5.6.

Both pastes are simultaneously measured and introduced into the package by a so-called one-off process. The final product is a 20 g pies, wrapped in a double tray made of plastic, hermetically sealed and cooled.

The outer paste is solid, orange in color. The filling dissolves in the mouth, has a creamy color and a typical Brie flavor.

By using two different pastes, contrast in color, texture and taste is achieved.

Example 2: Filled product for culinary use

Folder assembly for outer shell:

- Emmental 23%

- Cheddar 24%

- butter 8%

- casein 3%

4%

- dried white

- emulsifying salts

1.5%

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-NaCl

- edible red algae

- water

0.6%

0.9%

35%

All components except the dried egg white are mixed and heated to 100 ° C with relatively vigorous stirring.

The product was then cooled to 60 ° C and dried white powder was added under gentle agitation. Everything is transferred to one of the two metering vessels of the device of FIG. 1.

The additional addition of dried egg white at 60 ° C prevents coagulation of the mixture during cooking. This gives an elastic and ductile product which is perfectly suitable for use as an outer paste. It has a dry matter content of 45%, a fat content of dry matter of 45% and a pH of 5.40.

Inner Cartridge Assembly:

The inner paste for use as a filler is produced simultaneously with the outer paste used as the outer shell.

- Blue Cheese 12% -other cheese (gouda, cheddar) 10% - butter 18% - whey powder 2.7% - skimmed milk 6% - casein 4.5% - emulsifying salts 2% -NaCl 0.5% - pre-processed stock 5% - water 44,3%

Processing method:

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All components are mixed and heated to 110 ° C with vigorous stirring.

The product is then cooled to 60 ° C and transferred to a second metering vessel of the apparatus. This product will be used as internal refill. It has a dry matter content of 43%, a fat content of dry matter of 51.5% and a pH of 5.6.

Both pastes are simultaneously measured and introduced into the package by a so-called one-off process. The final product weighs 50 g. It is packed in an aluminum hermetically sealed tube.

The term 'pre-processed' means a gel-like processed cheese derived from processed cheese of the same composition, which will serve as a seed for the formation of a protein lattice. In the production of processed cheese, this product has traditionally been added in an amount of from 3 to 6%.

Claims (16)

Identify ettatent claims A process for the manufacture of a cheese product consisting of an outer shell and an inner filling completely enclosed in an outer shell, at least said outer shell being obtained from cream cheese capable of creaming, characterized in that the simultaneous metering of the outer shell and inner filling constituents wherein said ingredients are simultaneously filled into a temporary mold or final package, and said ingredients are cooled to a temperature below the gelation temperature of the processed cheese paste that forms the outer skin of the product. Method according to claim 1, characterized in that the simultaneous metering and simultaneous filling of the ingredients into the mold or package are carried out at temperatures higher than the gelation temperature of the processed cheese paste which forms the outer skin of the product. Method according to claim 1 or 2, characterized in that the simultaneous metering and simultaneous filling of the components into a mold or package are carried out at temperatures between 50 and 90 ° C. Process according to one of Claims 1 to 3, characterized in that the viscosity of said components, when simultaneously metered and simultaneously filled into a mold or package, has a value between 5 and 50 poise (0.5 to 5 Pa.s), at a shear stress of 150 s. ¹ and 80 ° C. Process according to claim 1, characterized in that the cooling temperature is less than 50 ° C. Process according to any one of claims 1 to 5, characterized in that at the time of simultaneous metering and simultaneous filling into a mold or package, the pH of said components differs by less than 0.5. Process according to any one of claims 1 to 6, characterized in that at the time of simultaneous metering and simultaneous filling into a mold or package, the dry matter content of said components differs by less than 5%. • '·· »« * ·· ·· · · · · · · · ·· »• · ···» »* · • ·· ♦» · ··· _and ··· »·« · «» 8. A cheese composite product consisting of an outer shell made of cream cheese and a creamable capability and an inner cream cheese filling completely enclosed in the outer skin. Cheese composite product according to claim 8, characterized in that it is formed by simultaneous measurement of heat and simultaneous filling of the components forming the outer shell and the inner filling into a temporary mold or into a final package. Cheese composite product according to claims 8 to 9, characterized in that the outer skin constitutes 50% to 90% by weight of the whole product. Cheese composite product according to claims 8 to 10, characterized in that the inner filling constitutes 10% to 50% by weight of the total product. Cheese composite product according to claims 8 to 11, characterized in that the cheese paste contains egg or serum proteins. Cheese composite product according to claims 8 to 12, characterized in that it is packaged in food aluminum foil. Cheese composite product according to claims 8 to 12, characterized in that it is packaged in a double tray. Cheese composite product according to claims 8 to 12, characterized in that it is packaged in a bowl with a lid. Cheese composite product according to claims 8 to 12, characterized in that it has a weight of 5 to 200 g.